Dong’an Chicken 东安鸡


Chinese Name: 东安鸡

English Name: Dong’an chicken; Dong’anzi chicken; Guanbao chicken

Category: Hunan Cuisine湘菜

Main Ingredients: Chicken

Dong'an Chicken 东安鸡
Dong’an chicken

Dong’an chicken东安鸡, also known as Dong’anzi chicken东安子鸡 and Guanbao chicken官保鸡, is a local traditional famous dish, belonging to Hunan cuisine. This dish is named because it is cooked with Dong’an hen. Dongan chicken, also known as “the first of Hunan cuisine”, is an essential delicacy at the state banquet.

Dong'an Chicken 东安鸡
Tempting Dong’an chicken

This dish is red, white, green and yellow. The chicken is fat and tender. It tastes sour, hot and delicious. This dish was selected on the list of four traditional Hunan dishes of the 2010 Shanghai World Expo2010年上海世博会四大传统湘菜名录.

In 1972, when US President Nixon visited China, Mao Zedong毛泽东 entertained the guests with “Dong’an chicken”, which was praised by the guests. Then it gradually spread to America, Europe and other places.

Dong'an Chicken 东安鸡
Hand-painted Dong’an chicken

Dongan County is located in the southwest of Hunan Province. It has a humid monsoon climate in the middle subtropical zone. It has abundant precipitation, abundant heat, sufficient light and four distinct seasons. Under this unique geographical condition, local farmers feed local chickens with small legs, large and fat breasts, and tender and delicious meat.

Dong'an Chicken 东安鸡
Bright colored Dong’an chicken

Dong’an chicken, as the first of Hunan cuisine, has a very long history. Dongan chicken has gone through three dynasties. At first, it was called “Chen vinegar chicken陈醋鸡” in the Western Jin Dynasty西晋时期. In the Qing Dynasty清朝, it was renamed “Guan Bao chicken官保鸡”. It was not until the northern expedition of the Republic of China民国北伐时期 that it was officially renamed “Dong’an chicken”.

Dong'an Chicken 东安鸡
Dong’an chicken in a special container

Through the propaganda of Dong’an official diners such as Xiang army湘军 general Xi Baotian席宝田 and Republic of China民国 General Tang Shengzhi唐生智, Dong’an chicken has gradually become a famous banquet dish, and restaurants all over Hunan have imitated cooking.

Dong’an chicken has a beautiful appearance and rich nutrition. The protein content of hen meat is high, and the digestibility is high. It is easy to be absorbed and utilized by the human body. It can also enhance physical strength and strengthen the body.

How to make Dong’an chicken?


  • A hen
  • 10g rice pepper
  • 3g Sichuan Pepper四川花椒
  • 100g vinegar
  • 25g cooking wine
  • 25g scallion
  • 25g ginger
  • 250g chicken soup
  • 4g salt
  • 1g monosodium glutamate
  • 4g sesame oil
  • 100g lard
Dong'an Chicken 东安鸡
Washed Dong‘an hen


  • Step 1, After slaughtering the chicken, remove the wool and wash it, and take out the internal organs of the chicken.
  • Step 2, Clean, put into the pot and cook for 5 minutes, and then soak for 5 minutes.
  • Step 3, Take it out and dry it. Cut it into 5cm long and 2cm wide strips along the chicken grain.
  • Step 4, Cut the ginger into shreds, cut the fresh rice pepper into fine powder, beat the Chinese prickly ash into pieces, cut the scallion into inch sections, and cut the remaining scallion into green.
  • Step 5, Put the frying pan on the fire, add cooked lard and cook until it is 80% hot, and then add chicken nuggets, shredded ginger, fresh rice and pepper to stir fry.
  • Step 6, Continue to stir fry with white vinegar, cooking wine, salt and pepper.
  • Step 7, Add chicken soup and simmer for 2 minutes. When the soup remains one-third, add scallion and monosodium glutamate, mix well, and then pour in sesame oil.
  • Step 8, Take out the pot, put it on a plate and sprinkle an appropriate amount of scallion.
Dong'an Chicken 东安鸡
Delicious Dong’an chicken


  • Chicks with a growth period of less than 1 year are the best.
  • The cooking time of chicken should not be too long, subject to the fact that the legs can insert chopsticks and pull out bloodless water.
  • The chicken is cut in half from the back and then boned. When boning, remove the body bone first and then the leg bone. The knife must be close to the bone. Pay attention to keep the chicken shape intact.
  • Thicken less and evenly, as long as the chicken is hung with soup.
  • It is best to use rice vinegar for vinegar.
  • Fat, tender and delicious donganzi chicken is best cut into strips along the meat grain, and then seasoned with ginger, vinegar, pepper and pepper, so as to be tender, spicy, slightly sour, sour and spicy.

Video Guide

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